Spinach Lentil Stew

A friend here gave this to me. I haven't tried it yet, but I didn't want to lose it!

1/2c chopped onion
2 garlic cloves, minced
1 tablespoon canola oil
5 cups water
1 cup lentils, rinsed
4 tablespoons vegetable granules (she sometimes uses chicken)
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14oz) diced tomatoes undrained
1 (10oz) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar (I used cider vinegar because it is what I had)

In a large saucepan you saute the onion and garlic in oil until tender. Add water, lentils, the bouillon, Worcestershire Sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce the heat and cover and simmer for 20 minutes.
Add carrots, tomatoes and spinach then return to a boil. Reduce heat, cover and simmer again 15 to 20 minutes longer until lentils are tender. Stir in vinegar. Discharge bay leaf before serving.
-With this one, Brandon wanted it served in a bowl over a 1/2 cup of brown rice, which was fine. But then he also said how much he wished it had a few slices of link sausage in it. We might find a compromise on that one.